Fall. The season when temperatures dip and sweaters come out. Boots and fuzzy things, crunching leaves and fluffy white clouds. Fall is my favorite time for cooking because I am , without a doubt, all about soups and stews. Things that are warm and soothing and bring back memories of home and family. At the top of that list of course is chili but for me chili is not chili without pimento cheese to go with it. So this week , with our temperatures taking a nose dive I got to make the chili with tomato juice we canned ourselves and found myself pulling out the stuff for pimento cheese. But not just any stuff, I chose the bowl mom always made hers in, without thinking. So for you to enjoy a taste of fall with a big bowl of chili you need the following:
One 2lb box of Velveeta Cheese
One 1lb package of shredded cheddar cheese
Miracle whip * this amount depends on how thick or thin you like your pimento cheese to be
One small jar of pimentos drained and mashed into smaller pieces.
Melt your Velveeta by cutting into smaller chunks then microwaving until it is soft and mashable usually about 2 minutes. Using a fork or a potato masher combine the pimentos and cheddar cheese with the melted Velveeta and combine thoroughly. Add Miracle Whip a spoonful at a time to thin the mixture down to your liking. Store covered in the refrigerator for up to a week.
I just could not have my chili without my pimento cheese and neither could my middle son. He LOVES it. About as much as he loves the beer cheese we make in the winter ..